Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cheesecloth
   4      Pkgs.         (8 Oz.Each) Cream Cheese -- softened
   8      Oz.           Goat Cheese -- softened
  15      Slices        Provolone Cheese (Approx.3/4 Lb.)
   1 1/4  Cups          Prepared Pesto
   1      Cup           Sun-Dried Tomatoes, Oil-Packed -- chopped and
					
     1/2  Cup           Pine Nuts -- toasted
                        Thinly Sliced French Bread, Toasted
                        (Brush With Olive Oil Before Toasting If
                        Desired)

Preparation:

Wet a single layer of cheesecloth and squeeze dry. Line pan with cheesecloth, allowing cloth to extend over sides. Beat cream cheese and goat cheese until very creamy and smooth, about 3 minutes. Layer ingredients in prepared pan as follows: 2 cups cream cheese mixture 5 slices provolone 3/4 cup pesto 5 slices provolone a cup cream cheese mixture chopped sun-dried tomatoes pine nuts 5 slices provolone 3/4 cup (remaining pesto) 2 cups (remaining) cream cheese mixture Fold hanging cheesecloth over top. (For the holiday's I like to use my Wilton's Christmas tree shaped pan to make this in) Refrigerate several hours or overnight. Unwrap top of mold. Unmold appetizer onto serving platter; remove cheesecloth. Garnish with roasted red pepper circles and star at top, fresh basil leaves and additional toasted pine nuts. Serve with toasted French bread slices. Makes 25 appetizer-size servi